2.2.3 World Production
According to USDA (2009), in 2009 Brazil was the world leader
in production of green coffee, followed by Vietnam, Indonesia and Colombia.
Arabica coffee beans are cultivated in Latin America, eastern Africa, Arabia,
or Asia. Robusta coffee beans are grown in western and central Africa,
throughout Southeast Asia, and to some extent in Brazil.
Beans from different countries or regions can usually be
distinguished by differences in flavor, aroma, body, and acidity. These taste
characteristics are dependent not only on the coffee's growing region, but also
on genetic subspecies (varietals) and processing. Varietals are generally known
by the region in which they are grown, such as Colombian, Java and Kona (Castle
T.J., 1991:158).
2.2.4. Roasting of green
coffee
According Kummer (2003:37), coffee is usually sold in a
roasted state, and with rare exceptions all coffee is roasted before it is
consumed. It can be sold roasted by the supplier, or it can be home roasted.The
roasting process influences the taste of the beverage by changing the coffee
bean both physically and chemically. The bean decreases in weight as moisture
is lost and increases in volume, causing it to become less dense. The density
of the bean also influences the strength of the coffee and requirements for
packaging.
The actual roasting begins when the temperature inside the
bean reaches approximately 200 °C (392 °F), though different
varieties of beans differ in moisture and density and therefore roast at
different rates. During roasting, caramelisation occurs as intense heat breaks
down starches in the bean, changing them to simple sugars that begin to brown,
changing the colour of the bean (Kummer, 2003:261).
Sucrose is rapidly lost during the roasting process and may
disappear entirely in darker roasts. During roasting, aromatic oils and acids
weaken, changing the flavour; at 205 °C (401 °F), other oils
start to develop. One of these oils is caffeol, created at about 200 °C
(392 °F), which is largely responsible for coffee's aroma and flavour
(Dobelis, I.N., 1986:370-371).
2.2.5 Storage of coffee
Once roasted, coffee beans must be stored properly to preserve
the fresh taste of the bean. Ideally, the container must be airtight and kept
in a cool, dry and dark place. In order of importance: air, moisture, heat, and
light are the environmental factors responsible for deteriorating flavour in
coffee beans.
Folded-over bags, a common way consumers often purchase
coffee, are generally not ideal for long-term storage because they allow air to
enter. A better package contains a one-way valve, which prevents air from
entering
In 1931, a method of vacuum packed cans of coffee was
introduced, in which the roasted coffee was packed, ninety-nine percent of the
air was removed and the coffee in the can could be stored indefinitely until
the can was opened. Today this method is in mass use for coffee in a large part
of the world. (Brown A. www.foodnetwork.com)
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